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To make foam, ise cream and cocktail.
Calcic is used together with algin to shape a liquid info caviar looking spheres.
Ingredients: Maltodextrine, xanthan gum (E415)
Egg white mix for making meringues, macarrons, creams and icings.
Fine granules of pork crackling, used as a crunchy topping.
For the production of espumas and cocktails
Emulsifier E322 (lecithin)
Sosa Gelburguer allows you to create totally irreversible gels to any temperature.
Gluco is used for sperification process.
An extremely effective emulsifier for molecular gastronomy.
A natural gelling agent derived from red algae for making soft and elastic jellies.
Crutomat is crunchy dehydrated tomato flakes, of biological origin with an attractive bright orange colour.
Natural cellulose emulsifier to create unique food effects.
Thickener E407 (carrageenan)
Powdered egg white
Different tools for fabrication of textured elements.
Exploding in the mouth they bring a new taste sensation to many dishes.
The thickening carrageenan powder (E407)
For desserts, ice creams, biscuits, smoothies and other sweets